Cassata Cake ( Cake challenge)

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It’s time for another challenge for the month of February. Last month’s challenge was the rare recipe challenge. The topic for this month is Cakes we have to try. The judges for this month’s challenge are Suzanne and Jhuls. I was pretty impressed with the list of cakes Lina came up with for all of us. I chose to do the cassata cake. Funny I never knew cassata was a cake , coz in India it’s quite popular as a layered icecream. And frankly the cake is no different as it’s  a layered one too. Let me brief you up on a little about this cake, if you have never heard about it like me.

Cassata is a traditional Italian dessert, specific to its origin in Sicily. Basically it’s made of normal sponge cake, moistened with liquer , layered with ricotta cheese mixture and then frosted with sweetened whipped cream topped with candied fruits, nuts etc The traditional cassata cake has a shell of marzipan as it’s outer covering.


I found a fairly simple version of this cake  here , followed it practically to the T. The only changes I did was I used  half of the quantity of the whipping cream as I wanted the cake to have a naked sided look. I’m not a fan of heavily frosted cakes, and this much of frosting was just right for me. I baked this in a 7 inch cake pan to give it that tall look.

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I used my usual sponge cake recipe, the one that I shared a couple of days back. You can use that as the base, skip the tutti frutti. Or if you aren’t feeling that adventurous to bake a cake from scratch, then use one of those boxed cake mixes. I leave that to you:)

So how did the cake turn out? Well it was really nice, quite an unusual one. I love how the toasted almonds gave the cake such a pretty and contrasting look. It was moist from the all that rum mixture. Basically there are so many layers of texture in one slice of this cake, there’s the moist sponge with a feeble hint of rum, then comes the creamy ricotta cheese mixture that has been flavored with cinnamon & vanilla , you get the crunch from the chocolate chips, and finally that sweet whipped cream frosting along with the toasted almonds to finish it all off! Now isn’t that a big list and reason enough for you to try it as well ??

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Recipe adapted from http://www.mrfood.com/

Ingredients:

1 (18-1/4-ounce) package yellow cake mix, batter prepared according to the package directions or use this basic sponge cake recipe

1 (15-ounce) container ricotta cheese

1 cup miniature semisweet chocolate chips

1/4 cup plus 2 tablespoons granulated sugar, divided

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

2 tablespoons dark rum

1/4 cup water

1/2 cup heavy cream

1 tablespoon confectioners’ sugar

1/4 cup sliced almonds, toasted

2.In a medium mixing bowl, combine ricotta cheese, chocolate chips, 1/4 cup granulated sugar, vanilla, and cinnamon, mix well, cover the bowl and refrigerate until ready to use.

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3. In a small bowl, combine rum and  water along with remaining granulated sugar, mix well. For a non alcoholic version, simply use some fruit juice and add sugar accordingly.

4.Drizzle half of the prepared rum / fruit juice mixture over each cake layer until liquid soaks completely.  Place one cake layer on a serving platter, spread the  ricotta cheese mixture and top it off  with the second cake layer.

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5. In the bowl of your stand mixer fitted with whisk attachment, beat heavy cream and confectioners’ sugar on high speed for 5 to 6 minutes, or until stiff peaks form.Do not over beat, or you will end up with butter.  Frost top of cake with whipped cream and sprinkle toasted almonds.

6.Cover loosely and refrigerate it for at least 2 hours before serving.

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I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on Facebook @ Aromaticessence and Pinterest @ Aromatic Essence for regular updates.

Thanks for stopping by!

Regards,

Freda

 

103 comments

  1. Lina says:

    Loved the pics as well as your wonderful introduction to the cake! The came has come out so well! What a great choice as always! Atb Freda! You are talented and really amazing!

  2. Loretta says:

    Just fabulous Freda! Loving the ingredients as I go through it, it does not appear overly sweet either. Is there a good way to slice the cake the way you have? Any tips on that? I was thinking of joining Lina’s challenge too, but decided against it, as I cannot resist temptation when it comes to desserts :). I wouldn’t mind trying a slice of yours though, it is perfect!

    • Freda @ Aromatic essence says:

      Thanks so much Loretta! Yes the cake isn’t really sweet at all! Just perfect 🙂 I didn’t use any special techniques to slice the cake, just used a regular knife. I guess refrigerating it helps . I still have one more cake to post. I’m pretty sure I won’t be posting anymore cakes for the next couple of months 😀

  3. tentimestea says:

    What a lovely cake Freda! I find icings can be too much as well so I like that the “naked” cake look is very in vogue, and it turned out wonderfully here! (Though I’ll admit, I am very much okay with an overabundance of lightly sweetened whipped cream… 🙂 )

  4. Smiling Notes says:

    Can I have a piece of that fabulous cake Freda?? You kill me every time with your wonderful creations! ? btw totally was thinking about Cassata ice cream as I read the title of your post and then saw that you have mentioned about it lol ?

  5. Jhuls says:

    I have never worked with ricotta cheese before. Now I am wondering is it is close to cream cheese. Hmm…

    I have never heard of this cake before and Lina is so creative to search for unusually named recipes. You did an amazing job again, Freda. I just love the simplicity and the sound of this cake. I love how you can see the beauty of the cake sponge cake. Just lovely!

    Thanks for participating again. 🙂 x

  6. Kp says:

    Freda, I tried couple of your cake recipes and they were delicious. Any idea how I can replace all purpose flour with almond flour for eggless cakes? I tried online but every receipe has eggs in it for almond flour.will be very helpful if you can guide me through and please do provide the measurements.thanks in advance

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